2 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped fresh chives
1 tsp. finely chopped fresh basil
1 tsp. dried dill, divided
1 1/2 lbs. firm-fleshed fish fillet like halibut, cod, or salmon, cut in 4 pieces
Salt and freshly ground white pepper, to taste
2 red bell peppers, thinly sliced
2 orange or yellow bell peppers, thinly sliced
1 scallion, finely chopped (green part included)
1 large lemon, thinly sliced
1/2 cup fat-free, reduced-sodium chicken broth
1/3 cup low-fat, plain yogurt
4 sprigs fresh dill for garnish (optional)
In a small bowl, mix together oil, chives, basil and half the dill. Rub mixture into both sides of fish, then sprinkle with salt and pepper. Set aside.
Mix remaining dill with yogurt and set sauce aside.
In a large, deep-rimmed serving dish large enough to hold the fish and broth, arrange bell peppers and scallions evenly along bottom. Place fish on top. Arrange lemon slices on top of fish. Add broth. Place in microwave and cook at medium power, checking every few minutes, until fish flakes with a fork.
Remove from microwave and garnish with remaining dill. Serve with yogurt-dill sauce.